Side Pannel
Barley Pudding with Lamb
Ingredients List
- 6 c Water
- 2 ts Salt
- 2 lb Boneless lamb, cut into
- Serving chunks
- 3 Cloves garlic, crushed
- 1 c Barley
- 2 tb Olive oil
Directions
1>. Place the water, salt, lamb and garlic in a 4-quart heavy, covered
saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours.
2>. Remove all from the pot, reserving the broth. Remove the fat from the
broth and add enough water to make six cups. 3>. Place the barley in a
grain grinder and grind very coarsley. You want something like groats or
bulgar wheat in terms of texture. 4>. Stir the olive oil into the barley
groats and place in the pan. Return the meat and broth to the pan and bring
to a light boil. 5>. Simmer, covered, for 25 minutes or until the barley is
soft and tasty and the liquid is absorbed. 6>. Serve with crusty Italian
bread or with pita bread.
~ Jeff Smith "The Frugal Gourmet"
saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours.
2>. Remove all from the pot, reserving the broth. Remove the fat from the
broth and add enough water to make six cups. 3>. Place the barley in a
grain grinder and grind very coarsley. You want something like groats or
bulgar wheat in terms of texture. 4>. Stir the olive oil into the barley
groats and place in the pan. Return the meat and broth to the pan and bring
to a light boil. 5>. Simmer, covered, for 25 minutes or until the barley is
soft and tasty and the liquid is absorbed. 6>. Serve with crusty Italian
bread or with pita bread.
~ Jeff Smith "The Frugal Gourmet"
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